✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Meringue nest with lemon curd and berries
Description
Yes, more lemon curd... but this time, it enhances a dessert that was a hit with my friends: meringue nests that are slightly crispy on the outside and tender on the inside, a perfect balance between a classic meringue and a pavlova. With a filling of smooth cream, tangy lemon curd and fresh raspberries, each bite is an explosion of flavours and textures. This dessert is also highly adaptable: change the fruit, add a homemade compote, or transform it into an Easter version with a few speckled chocolate eggs. Organisational tip: prepare each element in advance and assemble at the last minute to keep everything crisp.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Bake the meringues :
- Preheat the oven to 100°C fan oven.
- Line a baking tray with baking parchment.
- Beat the egg whites with the lemon juice and salt until stiff.
- Add the icing sugar a little at a time while continuing to beat, until you have a glossy meringue (≈ 5 min).
- Place the meringue in a piping bag and form 10 to 12 nests on the baking sheet.
- Bake for around 50 mins until dry to the touch. Leave to cool.
2. Prepare the cream:
- Whip the cream until stiff.
- Mix the mascarpone with the sugar and vanilla until smooth.
- Gently fold in the whipped cream.
3. Assemble :
- Top each nest with cream, add a spoonful of lemon curd, sprinkle with pistachios and arrange the raspberries.
- Easter variation: add small speckled chocolate eggs.
THERMOMIX® METHOD.
